Tuesday, 19 May 2015

This is one of my favourite South Indian rice variety.It is easy to prepare and can be packed into lunch boxes.Accompanied with pickle and some chips would make a tasty meal as well.Such dishes can be prepared when no vegetables are in stock at home.Ingredients:Rice 1pav(1.25 cups)(sona masoori)Salt to tasteFor Masala:Green chilli 1Chopped Ginger 1tspFresh coconut 3tbspTurmeric powder(haldi) 1tspCurry leaves 2-3For seasoning:Oil 2-3tbspMustard seeds 1tspCumin(jeera) 1tspChana daal/Split yellow lentil 1tspUrad daal/Split black lentil 1tspPeanuts 1tbspCurry leaves 8-10Lemon juice 1tbspcoriander leaves (finely chopped) 1tbspMethod:

Wash rice and pressure cook adding double the amount of water(1part rice:2 parts Water)and salt to taste to one whistle,then cook on low flame for 5-7 minutes,switch off the flame.Let it cool completely.

In a small blending jar take all the ingredients mentioned under masala and pulse to form a coarse paste(need not add water)

Sunday, 10 May 2015

This is a simplest and easiest of typical Konkani(amchi) side dishes that goes as an accompaniment with rice and daal.Seasoning may be varied including cumin(jeera)and skipping asafoetida(hing).But i have used asafoetida as i love its aroma and flavour.Ingredients:Dudhi ,Cubed(yellow pumpkin) 2cupsFresh grated coconut 2tbspJaggery powder 1-2tspSalt to taste.Turmeric powder a pinchAsafoetida 2 pinches